Mmmmmm, Thanksgiving dessert! Since I have to travel for Thanksgiving, I decided to make this ahead of time and freeze it. I always like to give tips to making healthy eating easier, planning ahead is a HUGE part of weight loss success.
CRUST:
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup coconut oil or butter
1 cup Swerve (or erythritol)
2 tsp stevia glycerite
1 tsp Celtic sea salt
FILLING:
3 8-ounce packages Cream Cheese, softened
3/4 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 tsp vanilla
3 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 dash ground cloves
Heat oven to 350 degrees F.
CRUST: In a medium sized bowl combine all the ingredients. Press onto bottom of 9 inch springform pan.
FILLING: Beat cream cheese, 1/2 cup of the Swerve and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup Swerve, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator. Serves 12
NUTRITIONAL COMPARISON:
Traditional Cheesecake = 375 calories, 30.4 carbs, 1 fiber
"Healthified" Cheesecake = 333 calories, 3.7 carbs, 1.5 fiber
